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Gorgeous Georges Gourmet Ice Cream

112-948 McCurdy Rd Kelowna BC V1X 2P7 · Restaurant - Food Service

5 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired chlorine and quats test strips were observed for measuring the sanitizer concentration of low temperature dishwasher and food contact surface sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): PENDING INFRACTION: No Food Safety Plan observed for food items processed and served on site. Develop a complete and comprehensive Food Safety Plan and send to the EHO for review. No temperature logs observed. Ensure to maintain temperature logs for coolers/freezers on site and send to the EHO for review.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): PENDING INFRACTION: No Sanitation Plan observed for the facility. Develop a complete and comprehensive Sanitation Plan and send to the EHO for review. No sanitation logs observed. Ensure to daily record the dishwasher and food contact surface sanitizer concentration and send to the EHO for review.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  2. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine sanitizer was measured at 0 ppm in the final rinse cycle of low temperature dishwasher. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. CDI- Ensure to maintain a minimum of 50 ppm chlorine in the final rinse cycle of the dishwasher, and test the sanitizer concentration daily with chlorine test strips.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Facility name is changed and no permit with a valid decal is observed. Submit a food service application for the facility and ensure permit fee is paid for this year. - Ensure the Interior Health permit with a valid decal is posted in a visible area at all times.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
      • F3.1B Operator must have health approval to operate.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No Food Safety Plan observed for food items processed and served on site. Develop a Food Safety Plan and send to the EHO for review. Ensure to maintain temperature logs for coolers/freezers on site.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No Sanitation Plan observed for the facility to maintain sanitary operations. Develop a Sanitation Plan and send to the EHO for review. Ensure to record dishwasher sanitizer and food contact surface sanitizer concentration daily and maintain sanitation log.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No FOODSAFE certificate observed for employees present in the facility. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness. Ensure that at least one employee present in the facility has a FOODSAFE certificate or equivalent training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine and QUAT test strips were observed for measuring the sanitizer concentration of low temperature dishwasher and food contact surface sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Ensure to update the facility name and submit the application. Post the permit in a conspicuous location.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No Food Safety Plan observed for food handling procedures. Develop a Food Safety Plan and send to the EHO for review.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please review and update the Sanitation plan to ensure hard surface sanitizer cleaning practices are reinstated and that additional facility cleaning procedures are implemented.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No FOODSAFE certificate observed for employees present in the facility.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    9 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Jug was observed stored in the sugar container. Jug handle may contain pathogens which can cross-contaminate the sugar. CDI- Ensure to store it in a holder or a container to prevent contamination of food.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine and QUAT test strips were observed for measuring the sanitizer concentration of low temperature dishwasher and food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure chlorine and QUAT test strips are accessible and available to staff onsite.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine sanitizer was measured at 0 ppm in the final rinse cycle of low temperature dishwasher. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. Operator was instructed to sanitize the utensils in a compartment sink after being washed in the dishwasher. Ensure to maintain a minimum of 50 ppm chlorine in the final rinse cycle of the dishwasher, and test the sanitizer concentration daily with chlorine test strips.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloths observed stored on the handwashing stations. This may contaminate wiping cloths while handwashing. Ensure wiping cloths are stored in an adequate sanitizing solution.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel was observed at the handwashing stations and paper towel dispenser was broken at time of inspection. This may lead to inadequate handwashing of food handlers.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Ensure to order a new permit with the valid decal and updated facility name. Post the permit in a conspicuous location.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
      • F3.1B Operator must have health approval to operate.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No Food Safety Plan maintained for food handling procedures. Develop a Food Safety Plan and send to the EHO for review.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No Sanitation Plan maintained for sanitary operations. Develop a Sanitation Plan and send to the EHO for review.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No FOODSAFE certificate observed for employees present in the facility. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness. Ensure that at least one employee present in the facility has a FOODSAFE certificate or equivalent training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed a large quantity of ice cream mix (12 crates each with 2 bags & 16+ 4L jugs of ice cream mix) left out at room temperature for extended an extended period (2+ hours). The surface temperature of this ice cream mix was measured as high as 11-18deg.C. Reasons for the temperature abuse included not placing crates of ice cream mix into refrigeration/freezer units immediately following a delivery and, leaving 4L jugs on the counter for a prolonged period during ice cream manufacturing.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for quaternary ammonia and chlorine were not available/not in use for testing hard surface sanitizer solutions or the dishwasher final rinse chlorine concentration. Temperature records were not available for monitoring product receiving temps or refrigeration temperatures.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Current process for thawing frozen ice cream mix includes thawing at room temperature for extended periods (including overnight thawing) at this location and possibly another warehouse location. It is noted that only one refrigeration unit is available onsite to support thawing of ice cream in accordance with industry standards (ie. thawing under refrigeration) or, for the immediate storage of product that is received from suppliers at ≤4deg.C (ie. not frozen) during high production times.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Did not observe any mixed sanitizer solutions for routine/daily facility cleaning at the time of inspection. As discussed, an increase in general sanitation in the production area is required in order to meet minimum standards.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispensers at both hand sinks were not stocked at the time of inspection and as such, staff were not properly washing their hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No foodsafe certified staff were on duty at the time of inspection.